Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype

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• 作者：Josell ; Å ; sa ; von Seth ; Gertrud ; Tornberg ; Eva
• 关键词：Pork ; RN gene ; Crossbreed ; Tenderness ; PSE meat
• 刊名：Meat Science
• 出版年：2003
• 出版时间：September, 2003
• 年：2003
• 卷：65
• 期：1
• 页码：651-660
• 全文大小：313 K

文摘

The effects of crossbreed and of RN phenotype on pork and its eating quality were evaluated in four different pig crossbreeds [involving Swedish Landrace (L) × Yorkshire (Y) sows and Hampshire (H), Duroc (D), Yorkshire (Y) or Hampshire × Yorkshire (HY) as the terminal sire]. Pigs from the LYH crossbreed were also classified as either carriers or non-carriers of the RN⁻ allele. In the crossbreeds investigated, M. longissimus dorsi (LD) and M. semimembranosus (SM) from LYH were found to have the lowest pH as measured 24h post-mortem (pH_24h). The low pH in the LYH crossbreed was due to the large proportion of RN⁻ carriers it had (approximately 70 % ). The non-carriers of the RN⁻ allele in the LYH crossbreed had a pH_24h close to that of LYD, LYY and LYHY. In a selected group of pigs (N